3 Meanwhile, heat remaining oil in another frying pan over medium heat. Add pecans and cook, stirring often, until toasted. Add persimmon and cook, stirring often, for 1–2 minutes or until just tender. Add grapefruit and cook for 1 minute or until just heated through.

4 Return frying pan with duck juices to medium heat until juices are hot. Add sherry, ¼ cup grapefruit juice, sugar, salt and pepper. Bring to the boil and simmer until sauce is reduced by half.

5 Put witlof on serving plates and spoon over warm persimmon and grapefruit salad. Top with sliced duck and drizzle with sauce.